Christine Hamilton's piri piri bangers recipe
We have a huge variety of fabulous sausages in this country – at the last count there were apparently over 400! That’s why they are officially Britain’s dinner time favourite. Use chunky pork sausages for this piri piri dish which has a real kick. It’s a great summer dish for eating outside when the weather’s right or as a winter warmer when the nights draw in.
Ingredients
- 450 g Chunky pork sausages
- 3 Large sprigs of fresh thyme
- 4 Garlic cloves, peeled
- 15.9 oz Chunky pork sausages
- 3 Large sprigs of fresh thyme
- 4 Garlic cloves, peeled
- 15.9 oz Chunky pork sausages
- 3 Large sprigs of fresh thyme
- 4 Garlic cloves, peeled
- 1 tbsp Olive oil
- 3 tbsp Sweet chilli sauce
- 1 Red chilli, deseeded and cut into large pieces
- 0.5 Lemon, cut into wedges
- 2 Large cherry tomatoes on the vine
- 1 tbsp Olive oil
- 3 tbsp Sweet chilli sauce
- 1 Red chilli, deseeded and cut into large pieces
- 0.5 Lemon, cut into wedges
- 2 Large cherry tomatoes on the vine
- 1 tbsp Olive oil
- 3 tbsp Sweet chilli sauce
- 1 Red chilli, deseeded and cut into large pieces
- 0.5 Lemon, cut into wedges
- 2 Large cherry tomatoes on the vine
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 40 mins
- Serves: 4
Step-by-step
- Pre-heat oven to Gas Mark 4, 180ºC, 350ºF. Place sausages into a small baking pan or tin.
- Mix together in a bowl or jug the thyme, garlic, seasoning, oil and chilli sauce. Pour over the sausages and roll them to coat. Add the red chilli and lemon, squeezing and leaving wedges in the pan.
- Place in the pre-heated oven and cook for 35 minutes, then add tomatoes (vine and all) and cook for a further 5 minutes to soften slightly.
- Serve with mini roasted new potatoes tossed in thyme and drizzled with piri piri juices.
Want more sausage?
Ravinder Bhogal's Hot sausage roast
Tom Aikens' ultimate sausage sandwich
Rachel Green's sausage and apple pie
The best bangers in Britain by Simon Majumdar
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